Cook: 20 miniutes + 20 minutes per pound.
To make the brine, add water and spices to the pot and bring to a boil, once boiling add the salt and sugar and turn off the heat and stir until it’s dissolved.
When brine is cold, add turkey and place something on top of the turkey to keep it submerged.
Leave submerged for 12-24 hours in cooler or refrigerator.
Before using, rinse it and dry it with paper towel.
When ready to cook, select Bake and Preheat the oven to 475°F.
Melt some butter. It doesn''t take much. You just want enough to put a light coating in the breast.
Gently separate the skin from the breast but don''t remove it. You just want to be able to get your hand between the skin and the breast meat. Your goal is to rub that melted butter on the turkey breast between the breast skin and the meat. Stand the turkey up slightly and pour the melted butter in and rub it around. You might want to use a rubber glove. Don''t butter the outside of the skin. You can crush garlic and herbs and add to the butter if you like it.
Lightly Salt and Pepper all the skin on the outside. This will help make the skin crisp!
Fill turkey with vegetables you like, carrots, celery, onion… fresh herbs…
Place the turkey in a roasting pan and put it in the oven preheated to 475°F for 20 minutes uncovered. Place the turkey breast up.
After 20 minutes, reduce the heat to 250°F. Don''t open the oven door to reduce the heat. Let the heat come down on it''s own.
Once oven is back down around 250F insert thermometer in the thickest part of the turkey. (middle of breast meat)
Cook the turkey at 250°F for 20 additional minutes for each pound. No basting is necessary. You start counting the 20 minutes per pound immediately when you turn the oven down to 250°. You don''t wait until the oven has cooled down to start the timing for the second phase.
A 20 pound turkey has a total cooking time of 7 hours @ 250F.
20 minutes + (pounds of turkey * 20) / 60 = hours to cook
Please note that if you use a fresh turkey it will cook faster so check the temperature after 2/3 of the cooking time to see if you need to lower the temperature if it’s getting close to being done before the rest is ready.
Once done, let it rest uncovered for 20 minutes before carving it.
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